Recipe courtesy of Julianna / @juliannavezza

  • Preheat oven to 425°F.
  • Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard. Place squash on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 30 minutes. 
  • In a medium skillet over medium heat, add 2 teaspoons olive oil. Place frozen fish fillets on skillet. Cook fillets for 8-10 minutes in total until golden brown and crispy (flipping halfway). Cut fillets into 1-inch pieces; set aside.
  • In a separate skillet over medium heat, add 1 teaspoon olive oil. Sauté kale and mushrooms until tender, adding more oil if needed. set aside. 
  • Fill each squash quarter with quinoa, kale, mushrooms and fish fillet pieces.
Stuffed Acorn Squash
  • Preparation10 minutes
  • Cook Time 45 minutes
  • Serves 4

INgredients

  • 1 acorn squash
  • 2 tablespoons extra-virgin olive oil, divided

  • 1 package Good Catch® Plant-Based Breaded Fish Fillets

  • Salt and pepper to taste

  • 1 cup tightly packed torn kale

  • 1/2 cup cremini mushrooms, chopped

  • 1 cup cooked quinoa

Instructions

Recipe courtesy of Julianna / @juliannavezza

  • Preheat oven to 425°F.
  • Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard. Place squash on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 30 minutes. 
  • In a medium skillet over medium heat, add 2 teaspoons olive oil. Place frozen fish fillets on skillet. Cook fillets for 8-10 minutes in total until golden brown and crispy (flipping halfway). Cut fillets into 1-inch pieces; set aside.
  • In a separate skillet over medium heat, add 1 teaspoon olive oil. Sauté kale and mushrooms until tender, adding more oil if needed. set aside. 
  • Fill each squash quarter with quinoa, kale, mushrooms and fish fillet pieces.